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Notes about this book

Personally, I find Paula Deen kind of annoying, but she does have a lot of classic Southern recipes and most of them are written for the home cook -- they don't require umpteen ingredients or hours of preparation time. She's willing to take a few shortcuts (like using canned cream of shrimp soup) that save time and taste perfectly fine! This book is good when used alongside some other Southern cookbooks, as there are numerous variations on Brunswick stew, jambalaya, gumbo, étouffé, she-crab soup, etc. that are worth checking out. You can easily see the variations in recipe ingredients using EYB!

Publishers Text

Hi, y’all!

This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours.

I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.

I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all!